Red Peppers and Capers Bread

This is more like a pizza/bread that my kids love to dip in olive oil.  The original recipe calls for spreading this bread flat and frying it in a pan. I avoid feeding my family fried food as much as I can, and I also don’t have a lot of time to stand by the stove and fry bread one by one! So I made this easy version that I am sharing with you.


2 Cups all-purpose flour

¼ cup semolina flour

1 Table spoon dry yeast

1 Teaspoon salt

1 Cup warm water

1 egg

1 Small yellow onion, peeled and chopped thin

1 Red or yellow pepper cored and chopped thin

4 table spoons marinated capers, drained

2 Table spoons dried oregano leaves crashed

6 garlic cloves, peeled and chopped thin

Salt & pepper to taste

3 Tablespoons shredded sharp shedder cheese

1 Tablespoon olive oil + 3 tablespoons


In a large mixing bowl, combine flour, semolina and salt.

Dissolve the yeast in the warm water, and add it to the flour mix. Work the dough for 3 minutes. Add the egg and keep working the dough until all the ingredients have blended together. The dough should be really sticky. Cover the bowl with a kitchen towel, and let it rest for 15 minutes.

Combine the onions, pepper, capers, oregano, garlic, salt and pepper. Toss everything together.

Grease a pizza pan with 1 Tablespoon of olive oil, or cover any pan with parchment paper then crease it with olive oil.

Pour the dough in the pan. Grease your hand with some olive oil and use it to spread the dough a little.

Spread the chopped vegetables over the dough, sprinkle over them with cheddar cheese, and drizzle with 3 tablespoons of olive oil.

Set the oven to preheat to 400 degrees, on bake option.

Allow the bread to rise for another 20 minutes while oven is preheating.

Place the pan on the bottom shelf and bake for 30 -40 minutes, until the edges look browned.

Enjoy with a bowl of soup, or simply dipped in olive oil.